Recipe - Red Snapper Maxims

1 pound Fresh mushrooms
Butter
1 pound Lump crabmeat
Cooking oil
4 Red snapper; red fish or sea
trout filets cleaned of
bones and skin
Flour
2 Eggs; beaten with small
amount of milk
2 tablespoon Chopped parsley
Lemon wedges

Slice mushrooms and saut‚ in a small amount of butter. After mushrooms
start to turn brown add crabmeat and set aside. Heat 1 inch of oil to 350ø
in a large iron skillet. Put filets in flour, then egg, then flour and
place in skillet. Cook fish until golden brown, turn and cook the same on
other side. Reheat mushroom/crabmeat mixture and add one large spoonful to
each filet. Brown butter in pan and add chopped parsley and pour over each
filet. Serve with lemon wedges. Yield: 4 servings.

MORIN SCOTT, JR.

HOUSTON, TX

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.